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Name: Turkey Cutlets with Orange-Mustard Glaze
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 4
Cuisine: American
Ingredients: 8 2-oz Turkey cutlets; 2 ts Reduced-calorie margarine; 1 ts mustard Stone-ground; 2 tb Frozen orange juice; Vegetable cooking spray; 4 Cloves garlic crushed

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INGREDIENTS

8 2-oz Turkey cutlets
2 ts Reduced-calorie margarine
1 ts mustard ; Stone-ground
2 tb Frozen orange juice
Vegetable cooking spray
4 Cloves garlic ; crushed

INSTRUCTIONS

Combine orange juice and mustard in a bowl; stir well, and set aside. Prick both sides of cutlets with a fork; rub garlic onto both sides of cutlets. Coat a large nonstick skillet with cooking spray; add margarine, and place over medium-high heat until the margarine melts. Add cutlets, and cook 2 minutes on each side. Remove from skillet; set aside, and keep warm. Add orange juice mixture to skillet; place over low heat, and cook until thoroughly heated, stirring constantly. Yield: 4 servings (serving size: 2 cutlets). Per serving: 73 Calories; 2g Fat (21% calories from fat); 10g Protein; 4g Carbohydrate; 17mg Cholesterol; 641mg Sodium Serving Ideas : Spoon over cutlets. Recipe by: Cooking Light, Sept 1993, page 134 Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.

NOTES

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Turkey Cutlets with Orange-Mustard Glaze

8 2-oz Turkey cutlets
2 ts Reduced-calorie margarine
1 ts mustard Stone-ground
2 tb Frozen orange juice
 Vegetable cooking spray
4 Cloves garlic crushed

Combine orange juice and mustard in a bowl; stir well, and set aside.    Prick both sides of cutlets with a fork; rub garlic onto both sides of  cutlets.    Coat a large nonstick skillet with cooking spray; add margarine, and place  over medium-high heat until the margarine melts. Add cutlets, and cook 2  minutes on each side. Remove from skillet; set aside, and keep warm.    Add orange juice mixture to skillet; place over low heat, and cook until  thoroughly heated, stirring constantly. Yield: 4 servings (serving size: 2  cutlets).    Per serving: 73 Calories; 2g Fat (21% calories from fat); 10g Protein; 4g  Carbohydrate; 17mg Cholesterol; 641mg Sodium    Serving Ideas : Spoon over cutlets.    Recipe by: Cooking Light, Sept 1993, page 134    Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.

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Nutrition

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Serving Size: 1 Serving (137g)
Recipe Makes: 4

Calories: 168
Calories from Fat: 28 (17%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.9g
	Polyunsanturated Fat 1g
Cholesterol 81.8mg		25 %
Sodium 98.8mg		3 %
Potassium 425.4mg		11 %
Total Carbohydrate 7.9g		2 %
	Dietary Fiber 0.2g	1 %
	Sugars, other 7.7g
Protein 25.7g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 168

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